LE ST. VIATEUR
St. Viateur bagels with artisanal sheep’s milk cream cheese and smoked river trout
Butter croissants with savoury egg salad
Danishes with blueberry coulis and lemon zest
Lemon and poppy pound cake
Freshly ground coffee, teas, infusions
LA MIMOSA
Citrus supremes with single flower honey and their zests
Bircher muesli with field berries and toasted almonds
St. Viateur bagels with artisanal sheep’s milk cream cheese and smoked river trout
Croque-monsieur with espuma of gorgonzola and Westphalia ham
Croissants with Spanish tortilla
Danishes with blueberry coulis and lemon zest
Mosaïque of fresh seasonal fruit
Walnut and cinnamon Quatre-quarts
Freshly ground coffee, teas, infusions
Optional:
Orange juice, source water, San Pellegrino
Prosecco Mimosas with berries Quebec cheese platter, roasted pecan brie, fruit, artisanal breads, mixed roasted nuts, Coffee, teas tisanes
Firenze
Crudités and dip
Vine-ripe tomatoes with artisanal goat cheese
Napa and radicchio salad, sesame/soya vinaigrette
Mediterranean quinoa salad
Florentine frittata
Prosciutto cotto and provolone
Turkey roast with cranberry chutney
Red velvet cake
Fruit salad verrines
Milano
Crudités and dip
Carpaccio of applewood smoked trout
Spinach, crab and mango salad fresh herb vinaigrette
Asian noodle salad with shitake mushrooms
Tomato and cucumber high tea sandwiches
Smoked ham and Normandy brie
Grilled chicken Caesar wraps
Lemon and poppy cake
Fruit salad verrines
Calabria
Crudités and dip
Shrimp and apricot chutney
Tomato and avocado salad with balsamic glaze
Arugula salad with beets, feta and caramelized onions
Classic egg salad brioche
Carved ham and gruyère de grotte
Turkey and vegetable wrap
Belgian chocolate cake
Fruit salad verrines
Catania
Gorgonzola mousseline and caramelized almonds
Tomato, grilled corn and scallion salad, fresh herb vinaigrette
Orzo salad, root vegetable and prosciutto chips
Grilled vegetable wraps
Pork filet mignon roast
Grilled chicken with tangy Espelette sauce
Walnut cinnamon cake
Fruit salad verrines
Optional:
Orange juice, source water, San Pellegrino
Prosecco Mimosas with berries
Quebec cheese platter, roasted pecan brie, fruit, artisanal breads, mixed roasted nuts
Coffee, teas tisanes
Ginger chicken or Florentine salmon
Crudités platter with dip
Arugula, organic yellow beet and shallot salad
Strawberry avocado and scallion salad
Tangy orange ginger chicken
Or
Florentine salmon, virgin sauce
Safran fusilloni with shrimp sauce
Chocolate truffle dome
Served with passionfruit coulis
Or
Glazed chocolate mousse bombe
Served with crème anglaise
Veal saltimbocca or Eggplant lasagnette
Crudités platter with dip
Vine-ripe tomatoes and avocado salad
Mediterranean quinoa salad
Veal and sage saltimbocca
Or
Tuscan-style eggplant lasagnette
Grilled vegetables
Bailey’s milk chocolate delight
Served with passionfruit coulis
Or
Glazed chocolate mousse bombe
Served with crème anglaise
For information and reservations
Orange juice, source water, San Pellegrino
Prosecco Mimosas with berries
Quebec cheese platter, roasted pecan brie, fruit, artisanal breads, mixed roasted nuts
Coffee, teas tisanes
SOUPS
Velouté of Nantes carrots and fresh ginger
Cream of sweet potatoes, caramelized shallots and pancetta
Fribourg chalet soup with lardons and spinach
Savoury madras beet soup
Cream of buttercup squash and toasted seeds
Lobster bisque with black truffles
Seasonal muskmelon and cayenne soup (cold)
APPETIZERS
Grilled asparagus salad with vine-ripe tomatoes and litchi vinaigrette
Organic beet and goat cheese salad
Avocado, strawberry and crab salad
Quenelles of salmon tartare
River trout tartare with avocado and cilantro
Buchettes of smoked salmon and crab
Maryland wharf crab cakes with Espelette sauce
Carpaccio of beef a la Cipriani (shavings of parmesan, arugula)
Lemon-infused seared sea scallops with purée of celeriac
Classic beef tartare with crispy juliennes
Caprese Salad; Mozzarella di bufalà, tomatoes and prosciutto
Tataki of beef with blueberry balsamic reduction
MAIN MEALS
Honey-glazed salmon, virgin sauce (tomatoes, capers, shallots)
Piccadilly- style goujonnettes, with lemon tarragon sauce
Bayonne ham stuffed pork paupiettes, financière sauce
Grilled chicken, piperade sauce, fleur de sel and Espelette
Capon à la basquaise olives and chorizo sauce
Zurich veal roulades (mushrooms white wine cream)
Chicken paupiettes stuffed with wild mushrooms, port reduction sauce
Lac Brome duck breasts white butter and orange zest sauce
Roast of beef fillet, béarnaise sauce
Roast of beef fillet, bordelaise sauce
Braised lamb gigot caramelized root vegetables
Rosemary and black garlic Quebec lamb cutlets
Frenched rack of lamb with classic fin herb crust
Seaweed-infused tuna sashimi, rice noodles, ponzu sauce
Roast of veal fillet balsamic reduction sauce
Quebec venison fillet, blueberry caramel sauce
Served with seasonal vegetables
DESSERTS
Fruit salad verrines seasonal fruit cups
Fruit tartlets Short crust pastry, pastry cream and seasonal fruit
White chocolate and apple delight
Madeleine, white chocolate mousse, green apple compote and lime zest
Lemon Tartlets
Short crust pastry, Meyer lemon mousse and meringue
Rocher Cake
Hazelnut mousse, milk chocolate mousse
Raspberry tiramisu
Mascarpone mousse, ladyfingers and raspberries
Dacquoise chocolate mousse
Milk chocolate mousse, almond pralines, almond biscuit
Chocolate truffle mousse
½ chocolate mousse ½ chocolate cacao genoise (cacao 70%)
Roasted pistachio and strawberry cake
Vanilla genoise, strawberry cream, pistachio mousse
Chocolate and raspberry dome
Dark chocolate mousse, chocolate ganache, strawberry coulis
Crème brulée
Choice of Madagascar vanilla, dark chocolate, espresso or maple caramel
Our lunch boxes will be the success of all your business dinners, your team building meetings. We propose a wide variety of healthy and original choices to keep you productive. These menus can also be served as a buffet.
LE CLASSIC
Carved ham and Normandy brie
Served with a rosemary emulsion
Crudités and homemade dip
Choice of salad
Double chocolate cake
LE SÉVILLE
Spanish omelette with manchego
Crudités and homemade dip
Choice of salad
Lemon cake
LE VIET; BANH MI
Pork sausage, pork salami, julienned carrots, pickled daikon
Served with tangy pepper sauce and cilantro
Crudités and homemade dip
Choice of salad
Amaretto cak
LE VÉGÉTARIEN
Grilled vegetable and feta sandwich
Served with beet hummus
Crudités and homemade dip
Choice of salad
Walnut cake
LE TEX-MEX
Burrito: tangy sausage grated cheese
Crudités and homemade dip
Choice of salad
Orange coffee cake
LE ST URBAIN
Roast beef sandwich with half sour pickle
Crudités and homemade dip
Choice of salad
Chocolate cake
LE FAIRMONT
Applewood smoked trout, served with a lemon caper emulsion
Crudités and homemade dip
Choice of salad
Red velvet cake
LES ACORES
Portuguese-style grilled chicken wrap
Crudités and homemade dip
Choice of salad
Seasonal fruit salad verrines
LA COCHONNAILLE
Quebec pork roast
Served with a rosemary emulsion
Crudités and homemade dip
Choice of salad
Dulce de leche
LA CALABRAISE
Italian sausage served with caramelized onions
Crudités and homemade dip
Choice of salad
Nutella cake
LE FILET MIGNON OF BEEF
Beef fillet seasoned and cooked to perfection
Served with arugula and tarragon pesto
Crudités and homemade dip
Choice of salad
Cappuccino cake
CHOICE OF SALADS
Korean carrot salad, sesame/kimchi vinaigrette
Tex-Mex rice and beans salad
Kale, grated broccoli and chia seed salad, poppy dressing
Oriental-style couscous salad
Santorini salad with sheep’s milk feta and balsamic glaze
Trofie di Portofino di mia cugina Melina (basil, walnut, garlic)
Picnic potato salad (bacon, cheese, half sour pickles)
Spinach mango salad, litchi vinaigrette
Chef’s seasonal inspiration salad
Cold
Caprese antipasti with fig compote
Gorgonzola praline surprise
Wild mushroom tartare with truffle oil
Carpaccio of applewood smoked river trout
Pastèque with grilled cheese and mint pesto
Vine-ripe tomatoes sheep’s milk delight
Saltimbocca of Québec pork filet mignon and prosciutto
Sept-Îles shrimp with tarragon emulsion
Classic French riviera pissaladières
Involtini of duck breast, roquette and grapefruit
Smoked trout tartare with sweet potato crisps
Crisps of crab and mango
Sun-dried mousseline Sicilian inspiration
Port soaked English stilton and fig
Maple-glazed beef tataki
Honey glazed pineapple, air-dried beef prosciutto
Quenelles of salmon, capers and lime
Grilled asparagus crêpes Amélie Plume
Potato nests, quail and caviar
Olive tapenade and Jerusalem artichoke
Hot
Nonna Nina’s veal polpettine
Croquettes of lamb, minted yogurt sauce
Homemade shrimp dumplings with tangy dipping sauce
Crab cakes, Espelette sauce
Portuguese grilled chicken, piri-piri sauce
Brie and olive tartiflettes
Swiss potato and onion rösti
Tessinois pork paupiettes
Korean-style sautéed beef
Lobster fondants ginger sauce
Swiss canton raclette
Pecorino and pepper pizzette
Ricotta, anchovy and caramelized onion pizzette
Bayonne ham croque-monsieur’s
Tuscan-style frittata (parmigiano and grilled asparagus)
Inclus: Plateaux serviettes de table & décorations.
Taxe, service, et locations en sus.
